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200g salmon fillet (1 piece)
100g kipfler potatoes, par-boiled and peeled
50g spinach, picked and washed
50 mls passionfruit dressing
2 zucchini flowers, coated in tempura batter

For the passionfruit dressing:
1 teaspoon fresh passionfruit pulp
1 teaspoon olive oil
½ teaspoon lime juice
pinch of salt and pepper
pinch basil julienne
2g French shallots - brunoise
1 teaspoon mango or papaya brunoise

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Roast kipfler potatoes and crush. Add spinach at the last minute.
Seal the salmon well, skin side down and turn over. Cook till medium.
Arrange fish on potatoes and drizzle with dressing on top and around plate.
Coat zuchinni flower in chilled tempura batter, cook in fresh hot oil, drain on paper towel.
Top salmon with zucchini flowers and serve.

Tip for cooking at home; Use a good quality salmon, firm and fresh. Take care not to over-cook. The salmon should still be pink in the middle.

Cook zuchinni flowers in very hot oil to achive a crisp outer coating.